INGREDIENTS
FOR THE CAKE:
1-½ cup mini marshmallows
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 cup softened butter
1 cup of Cherry Coke
3 Tablespoons baking cocoa
2 whole eggs
½ cup milk, plus 1 tsp. lemon juice
½ teaspoon real vanilla
FOR THE FILLING/FROSTING:
¾ cup softened butter
1 cup confectioners sugar
7 ounces marshmallow creme
2 Tablespoons frozen cherry juice concentrate, thawed
21 ounces can of cherry pie filling, divided use
2 cups fresh cherries, pit removed and chopped
FOR CAKE:
Spray 2, 9 inch rounds with baking spray and divide marshmallows between both pans.
In a large bowl, whisk flour, sugar and baking soda.
On the stove top, combine butter, cola and cocoa, bringing just to a boil. Add into flour mixture and combine.
Add in eggs, buttermilk and vanilla. Pour into pans, dividing evenly.
Bake at 350* for 25-30 minutes or until a toothpick comes out clean.
Cool for 10 minutes in pans before turning out onto cooling racks. Cool completely.
FOR FROSTING:
Beat butter with powdered sugar until smooth. Add in marshmallow creme and juice concentrate until just blended. Stir in half the can of cherry pie filling.
Place one cake layer on serving plate, shaving cake top to make a flat surface if necessary. Spread with 1 cup frosting, remaining pie filling {if desired} and 2 cups fresh cherries, pitted and chopped. Carefully press second cake on top. Cover sides and top with remaining cherry frosting. Garnish with additional cherries.
Refrigerate before serving. Enjoy!
